Seitan Steak in Beurre Blanc Sauce [Vegan]

Here's a Seitan Steak that will leave vegans and meat-eaters alike craving for more! The Beurre Blanc Sauce ladled over the "steak" uses a combination of fresh parsley and fennel fronds. And the fries are oven-baked to crispy perfection. Parboiling them before baking helps them get that crisp texture we all want from fries.

Add the wet ingredients to the dry ingredients and stir with a rubber spatula until you have a dough. Knead by hand for 3 minutes and the dough will become firmer as the gluten develops. Let the dough rest for 10 minutes and then knead again for a minute.

Place the dough on a cutting board and divide into 4-6 equal pieces, depending how big you want each piece to be. Knead each piece and form each into the shape of a steak or cutlet.

Wrap each piece loosely in a piece of aluminum foil. Place the foil packets in a steamer and steam for 30 minutes. If you are making more than 4 packets, you might want to do this in batches so the steamer isn’t too crowded and each packet has room to expand. When the steaks cool, transfer them to the refrigerator for at least an hour but preferably, overnight in a container.

For the Oven-Baked French Fries

Preheat the oven to 400 degrees. Put the potato slices into a large pot of cold water. There should be just enough water to cover the potatoes. Bring the water to a boil and add the salt. Cook the potatoes for about 5-8 minutes or until they are just shy of fork-tender. They should be cooked about 75% of the way.

Remove the potatoes from the heat, drain them in a colander and run cold water over the potatoes to stop the cooking. Dry the potatoes on paper towels or with clean dish towels. You want the potatoes to be pretty much dry.

Transfer the potatoes to a large bowl. Add the oil and spices and mix well. Place the potatoes on a baking sheet and bake for 15 minutes. Turn the potatoes and bake for 10 minutes more or until they are golden and crisping up. When they look about ready, turn the oven to broil and broil the potatoes for just 5 minutes. Serve while hot.

For the Beurre Blanc Sauce

Heat saucepan on medium high.

Add white wine, vinegar, and shallots. Let boil and reduce down to 2 tablespoons of liquid. Take off heat and let cool for about 1 minute.

Put saucepan back on burner without turning on the heat. Throw in a few butter cubes at a time; whisk until butter is melted. Continue until all butter is melted.

Add herbs, salt, and pepper. Mix.

Cover, turn heat to very low and let sit.

For the Seitan Steak in Beurre Blanc Sauce

Heat canola oil in a pan on medium high. Put the chickpea flour on a plate and season it with salt and pepper. Lightly dust the seitan steaks in the flour. Shake off the excess. Cook for 3 minutes per side, until the seitan steaks have a crispy, browned coating. For last minute of cooking, add butter and melt. Baste the steaks with the butter. Remove steak from heat.

Serve the seitan steak on a plate. Drizzle on the beurre blanc sauce and serve with the Oven-Baked Fries. Enjoy!

EXPLORE MORE VEGAN RECIPES WITH THESE INGREDIENTS

AUTHOR & RECIPE DETAILS

When Rhea became vegan, there were no places in her Bronx neighborhood to eat so she had to learn to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray. That led to the creation of The "V" Word website which focuses on vegan versions of favorite, familiar foods. Rhea has written several e-cookbooks which are available on her web site. It is Rhea's hope that she can spread the "V" Word to bring more compassion into the world and it is her dream to become the vegan Rachael Ray.

This burger with Indo-Chinese flavors is made with a mixture of vegetables and mashed potato, with the addition of textured vegetable protein adding both a meaty texture and protein to this otherwise carb-rich meal.

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

Donna, you are missing my point or maybe am not explaining it well. Non vegans ( meat eaters) and some vegans like to call vegan meats fake or mock. The point I'm trying to make is that vegan food is not 'fake' or 'mock' maybe you have missed some of what I have written. I also have to ask...if you believe in the ethical treatment of animals. Are you aware of the practices involved in dairy and eggs.
I only ask because I too was a vegetarian for 20 years and had little to no idea tje suffering of dairy cows and the killing of the baby boys ( the veal/ the by product/ the waste) of dairy.